Crab Stuffed Portabella Mushrooms are the decadent appetizer that feels rich without being unhealthy. I love using fresh portabellas in my recipes, but this makes them the star of the show. Crab stuffed mushrooms with cheese are delectable on their own for any occasion, but serve it with some bubbly for a festive touch!
Crab Stuffed Portabella Mushrooms
This recipe stuffed mushrooms was created a few years ago one New Year’s Eve when we wanted something yummy and easy for an appetizer. I left out the breadcrumb filler most recipes incorporate into stuffed mushrooms.
The succulent crab meat mixed with cheese and spices was more than enough to make these amazing. Topped with more cheese and a bit of butter, I couldn’t have asked for a better treat to celebrate a new year.
For another delicious appetizer with that seafood appeal, my salmon patties are excellent and oh so easy to prepare. We also love these smoked salmon deviled eggs and baked artichoke balls to add to an appetizer buffet.
Can I Use Button Mushroom Caps Instead?
I love portabella so I will often grab them or baby bella’s to use in my recipes, but a classic white button mushroom works just as well for this recipe. You will just need to remove the stem and fill as you would the portabella.
In fact, as long as the mushroom has a place for you to stuff the cra mixture, it will work just fine in this recipe. I stick with bella and white mushrooms most often as they are the most versatile and readily available.
Can I Use Imitation Crab for Stuffed Mushrooms with Crab?
In a pinch, you can use imitation crab. It will give a different flavor and texture, and in my opinion not be as good.
Honestly, I mostly use the crab that is in a can in the refrigerator section at the grocery store. It’s pricier than imitation crab for sure. If your budget allows, purchase fresh or canned crab.
If you want a crab dish without the crab, check out this crabless cakes in clouds idea using vegetarian crab cakes instead. A great substitute without that allergic reaction potential imitation crab would have on the menu.
What is the Best Way to Clean Mushrooms?
Mushrooms absorb water so you don’t want to dunk them into a bowl of water or run them under the faucet to clean them.
Instead, you want to use a dampened paper towel and individually brush all dirt off the outside of the mushroom.
Yes, this adds a bit of time to the process, but it is also something you can assign to your kitchen helper (aka the kids) to do for you while you prepare the filling for the stuffed mushrooms.
How to Make Stuffed Mushrooms Ahead of Time
These can easily go straight from the freezer to the oven which makes them a favorite!
To freeze them, I simply prepare up until the point of putting them into the oven. Go ahead and line them up on your baking sheet, then put that baking sheet on a flat shelf of your freezer. I lightly drape them with plastic wrap when doing this.
Leave them in the freezer for around 1-2 hours to harden. Then you can pick the mushrooms off the tray and drop them into a freezer bag or freezer storage container.
When you are ready to bake them, just place them onto the backing sheet as directed and cook for an additional 5-10 minutes. The time will depend upon the size of the mushroom and how hot your oven cooks.
While your crab stuffed portabella mushrooms are baking, you can pop these bacon wrapped shrimp into the oven too for a piping hot delicious appetizer.
Tips for Serving Crab Stuffed Portabella Mushrooms
Once you pull these from the oven, you can decide if they are going to be setup on an appetizer tray, or if they are part of the main dish.
I love displaying them on a platter with mini forks in them so they are easy to grab and eat.
Toothpicks are nice, but they are not sturdy enough to hold the weight of the mushrooms. A miniature fork works great and also keeps your guests from having messy hands when eating these!
Delicious and decadent right out of the oven. Better than any other crab stuffed mushrooms I’ve eaten at restaurants. No joke!
Crab stuffed portabella mushrooms
- 2 tablespoons butter at room temperature for baking pan
- 12 large white and or baby bella mushrooms cleaned and patted dry
- 6 ounces crabmeat flaked
- 2 tablespoons onions finely chipped
- 1/2 teaspoon dry mustard
- 1/2 cup parmesan cheese finely shredded
- 1/2 cup cheddar cheese sharp and finely shredded
- 1 teaspoon parsley chopped
- 1/8 teaspoon black pepper
- 1/8 teaspoon red pepper
- 1/8 teaspoon garlic salt
- 1 egg beaten
- 1 1/2 tablespoons plain Greek yogurt
- BUTTER DRIZZLE
- 1/4 cup melted butter
- 1/8 teaspoon garlic salt
- additional cheddar cheese
- Preheat oven to 425 degrees. Spray 9″ x 13″ baking dish with cooking spray and spread 2 tablespoons of butter on the bottom of the pan. Set aside.
- Remove stems from mushrooms and cut up 6 to add to filling.
- In a medium bowl, mix crabmeat, mushroom stems, onion, mustard, cheeses, parsley, peppers, and garlic salt. Stir in egg and Greek yogurt.
- Use a small cookie scoop to mound filling into each mushroom cap.
- For butter drizzle, melt butter and garlic salt together. Drizzle over the crab mixture, and top with additional cheese. Bake for 20-25 minutes.
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
Recipe adapted from Food.com.
This post was originally published in 2014. It has been updated in 2019 with new photos and helpful content.
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